For thousands of years Sea Vegetables have satisfied nutritional needs, as part of a healthy diet, all over the world. They are the best source of a wide variety of difficult to obtain essential nutrients. But did you know they will also help you live a longer life? Bring on the veg sushi!
They contain high levels of important nutritional components that are rare in land plants, and have a unique ability for the whole plant to draw nutrients directly from the sea, not just through their base and what they are attached to. As sea water has every mineral on Earth in solution in it, sea vegetables are the superlative source of trace minerals. Sea vegetables are said to be excellent nourishment for the nervous system and its rejuvenation. Treasures from the sea are among the most nourishing foods on earth, offering a broad spectrum of nutrients including protein, fiber, calcium, iron, potassium, magnesium, zinc, and vitamins A, B complex, C, D, E, and K. Trace minerals completely missing in modern diets are readily available in sea vegetables, with an impressive array of phytonutrients, enzymes, amino acids, and protective polysaccharides.
This Edible Treasure from the Sea Will Make You Live Longer
Rare, Efficacious Value
Studies of the nutritional value of sea vegetables began in 1927 after Professor S. Kondo of Tohoku University, Japan discovered that people regularly eating sea vegetables had particularly long and healthy lives. Scientists have since found that sea vegetables have notable antibacterial, antioxidant, and immune enhancing properties.
Of particular benefit is a compound called fucoidan, a polysaccharide found in the cell wall of brown algae such as Kombu, Wakame Flakes, Mekabu, Arame, and Hiziki. Fucoidan functions as an antioxidant. It enhances immune system and cellular health, supports heart health, and protects the body against heavy metals by helping eliminate them. Within the fucoidan molecule is an important polysaccharide/sugar called fucose. It is essential for nerve cell communication to the brain, kidney function, reproductive health, and skin hydration. Fucose also fosters healthy metabolism, enhanced energy, and appropriate weight control.
Protective, Cleansing Ability
A remarkable and widely known property of sea vegetables is their cleansing ability. This is linked to alginic acid, another polysaccharide abundant in brown algae. Polysaccharides in sea vegetables, including alginic acid, protect the plants against damage from the constant movement of the sea. They also facilitate absorption of nutrients needed by the plant, while eliminating waste and rejecting unnecessary or harmful elements. When we eat sea vegetables, alginic acid acts in a similar fashion in our bodies.
Today, sadly, all of us are contaminated with heavy metals from environmental pollution. These may include lead, mercury, barium, cadmium, radioactive strontium, etc. Research lead by Dr. Yukio Tanaka at McGill University in Montréal demonstrated how sea vegetable alginic acid binds with heavy metals turning them into forms that can be harmlessly and efficiently eliminated. Dr. Tanaka’s research shows how alginic acid in sea vegetables attaches to and draws out pollutants already stored in our bodies “…lowering the body’s burden.” For most of us sea vegetables are an acquired taste. Their unique health benefits, alone, make including small amounts of them regularly in meals a wise thing to do.
Not all sea vegetables are harvested from pristine protected areas. We like the Eden brand, which has been selecting the finest Japanese sea vegetables since 1968, and Canadian Dulse since 2005. Eden due diligence and knowledge about every potential source ensures the purest of each variety. They are wild or cultivated and hand harvested from environmentally protected areas designated as national natural treasures. Each is prepared using solely old artisan methods.
Serves 4 | Prep Time 1 hour 10 minutes | Cook Time 0 minutes
• 3 Tbsp EDEN Wakame Flakes
• 1/4 cup EDEN Mirin
• 1/2 tsp EDEN Shoyu Soy Sauce
• 1 medium cucumber, thinly sliced
• 2 cups oranges, peeled, sectioned
• 1/4 cup red radishes, halved and sliced
• 2 Tbsp organic white sesame seeds, dry, pan roasted
• 2 Tbsp Organic EDEN Brown Rice Vinegar
Soak wakame in 2 cups water for 10 minutes, drain and place in a mixing bowl. Add all remaining ingredients, mix and chill 1 hour before serving.
Per serving: 87 Calories, 2g Fat (24% calories from fat), 2g Protein, 15g Carbohydrate, 2g Fiber, 0mg Cholesterol, 339mg Sodium
Tags: amino acids, Arame, barium, cadmium, Dr. Yukio Tanaka, eden organics, enzymes, Hiziki, hytonutrients, Japan, Kombu, lead, McGill University in Montréal, Mekabu, mercury, Orange Wakame Salad, Professor S. Kondo of Tohoku University, protective polysaccharides, radioactive strontium, sea vegetables, seaweed, Wakame FlakesPin It
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